Description
A delightful twist on the classic beef stroganoff featuring tender chicken and earthy mushrooms in a creamy, savory sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced (cremini or baby bella)
- 1 tsp Dijon mustard
- 1 cup chicken broth
- 3/4 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Add the chicken pieces and sear them until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining butter. Once melted, add the finely chopped onion and sauté until soft, about 4 minutes. Add the minced garlic and cook for an additional minute.
- Add the sliced mushrooms to the skillet, and cook them for about 5 minutes until browned.
- Stir in 1 tsp of Dijon mustard and pour in the chicken broth, scraping up the brown bits from the pan. Allow it to simmer for a couple of minutes.
- Add the heavy cream and reduce heat. Simmer for 3-5 minutes until the sauce thickens slightly.
- Return the chicken to the pan, stir to coat with the sauce, and simmer for 2-3 more minutes. Adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.
Notes
For a lighter version, substitute some heavy cream with Greek yogurt. This dish can be made ahead and reheated, adding chicken broth if sauce thickens.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg